Recipe Ingredient
- Pau skin: Sift together:
- 350g Hong Kong flour (Water-Lily flour)
- 1 tsp double action baking powder
- 1 tsp instant dry yeast
- 1 tbsp shortening
- 200ml lukewarm water
- 40g castor sugar
- 1/4 tsp vinegar
- Filling:
- 300g deboned chicken meat, diced
- 5 black mushrooms, diced
- 1 stalk parsley, chopped
- 5 water-chestnuts, diced
- Seasoning:
- 1 tbsp ginger juice
- 1 tbsp soya sauce
- 1 tsp rose wine (optional)
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tsp cornflour
- a dash of pepper
- 1 tsp chicken stock granules
- Thickening (combine):
- 1 tsp cornflour
- 1 – 2 tbsp water
Instructions
- Combine water, sugar and vinegar together and leave aside. Put sifted flour into a food processor fitted with a dough blade. Add in the rest of the ingredients and blend well, adding the liquid portion slowly until you get a soft dough.
- Remove dough to a basin and cover with a tea-towel to rise for about 15 minutes or until double in bulk. Punch down the dough and knead on a table surface to form a long roll. Cut into approximately 10 even pieces.
- Roll each piece out flat and add filling. Wrap and pleat up into pau shapes and place on a piece of grease-proof paper. Leave to rise for 15 minutes and steam over rapidly boiling water for 12-15 minutes.
- To make filling: Marinate chicken and black mushrooms with seasoning for half an hour.
- Heat wok with 2 tbsp oil and stir-fry the seasoned ingredients until cooked. Mix in thickening, add in 1 tbsp toasted sesame seeds and mix well. Leave aside to cool. Refrigerate before use.
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